Angel Hair with (Turkey) Bacon and Peas
I went to the gym today. I’ve earned the pasta.
You’ll Need
- A sauce pan
- A large pot
- A whisk
Ingredients
- 4 Strips of Turkey Bacon
- 16 oz (one package) of Angel Hair Pasta
- 1 cup (give or take) frozen peas
- 2 cups of milk (lowfat if you have it)
- 1/2 cup cubed Mozzarella Cheese
- 2 cloves garlic, minced
- 1 tablespoon of all-purpose flour
- 1 tablespoon of unsalted butter
- 1 tablespoon of olive oil
- Salt, Pepper, Red Pepper Flake, Celery Seed to taste
- Capers to taste
Instructions
Start by bringing a big pot of water to a boil with a big fat double pinch of salt. Unless you have a super stove from the future, you’ll be able to make the sauce before the pasta is done.
In your sauce pan, fry the turkey bacon over medium heat, turning regularly until crispy.
Remove the bacon from the pan, drain on paper towels. Leave the pan on the heat, turn the heat down to medium low and melt 1 tablespoon of butter. Once the butter has melted, add 1 table spoon of flour.
Whisk this until the flour and butter have completely combined, and the mixture starts to bubble. When the color is light brown or tan and smells nutty, pour in 2 cups of milk.
Whisk this until smooth and allow to come to a simmer.
Add the minced garlic, a few healthy pinches of salt, pepper, red pepper flake, and a dash or so of celery seed.
When the sauce coats the back of a spoon, it’s thick enough. Turn the heat down as low as possible.
Add the angle hair pasta to your now-boiling water. Angel hair cooks fast — so it should be done in about four minutes (maybe less).
Right as the pasta is done, add the frozen peas to the sauce. This will let them thaw, and heat through, but still be green and crisp.
Remove pasta from heat. Using tongs, or a slotted spoon, add the pasta to your sauce, and gently fold together.
Toss pasta with cubed mozzarella cheese and top with capers.